Chicken Breasts in Caper Cream Sauce
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Chicken Breasts in Caper Cream Sauce

1116
MOMMYTO2BOYS 2

"My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'"

Ingredients

20 m {{adjustedServings}} servings 313 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 974 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
  2. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
  3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

1116
  1. 1465 Ratings

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Four stars as written, as I believe that with just cream the sauce would lack dimension and would be rather flat. I embellished upon the recipe which made this dish a solid five star recipe. T...

Made this for the first time tonight and it was fabulous! I followed others' advice and doubled the cream sauce. I am glad I did that because we had exactly the right amount of sauce. I woul...

WOW!!! This had such fantastic flavor! I did make some changes to the recipe. I used chicken tenders instead of breast halves. I didn't have any lemon pepper so I used McCormick's Key West Spice...